290 Pears. 



quality is worthless. The tree overbears, and the fruit needs 

 thorough thinning. Leaves rather small, nearly flat. Early win- 

 ter. Belgian. 



Pater Noster. Large or medium, pyriform approaching pyramidal, 

 somewhat irregular ; yellow, often russeted, sometimes with a red 

 cheek ; stalk an inch long, fleshy at insertion, scarcely sunk ; 

 basin narrow ; flesh buttery and melting, fine grained, rich, 

 slightly sub-acid, often a little astringent. Early winter. Shoots 

 short, greenish purple, erecl;. Often ripens wholly in autumn. 



POUND. (Winter Bell, Uvedale's St. Germain, Angora.) Very large, 

 pyriform, crown wide ; skin yellowish green, with a brown cheek ; 

 stalk two inches long, calyx crumpled, basin narrow ; flesh solid, 

 hard, stems reddish color, a good culinary pear. Tree strong, 

 healthy, productive. Shoots stout, upright, dark. Fig. 274. 



Reading. Rather large, pyriform, regular, tapering somewhat to the 

 crown, often ribbed ; thickly dotted and slightly russeted, on a 

 greenish yellow skin ; stalk long, curved, enlarged at insertion, 

 slightly sunk, basin little or none ; flesh granular, rather melting, 

 juicy, vinous, pleasant, good. Jan., and later. Shoots brownish 

 olive, rather erecl, long, slender. Penn. 



St. Germain. Large, long pyriform, small specimens obovate, sur- 

 face yellowish green, faintly tinged with brown to the sun ; stalk 

 an inch long, oblique, basin small and shallow; flesh white, 

 slightly gritty, juicy, melting, sub-acid. Fails in many localities, 

 and becomes a poor fruit. Late autumn and early winter. 

 Shoots slender, light olive, leaves narrow, folded, and recurved. 

 The striped St. Germain is a sub- variety, differing only in its faint 

 yellow stripes. 



Suzette de Bevay. Rather small, obovate-pyriform, inclining to 

 conic, dull yellow, dots minute ; stalk long, curved, basin shallow, 

 uneven ; flesh melting, vinous, perfumed. Jan. to March. Bel- 

 gian. 



VICAR OF WINKFIELD. (Le Curd, Monsieur le Curd, Clion.) Quite 

 large, long pyriform, with a conical taper towards the crown ; skin 

 smooth, pale yellow, or pale yellowish green, with a dull reddish 

 cheek ; stalk an inch to an inch and a half long, slender, often 

 fleshy at insertion, oblique, not sunk ; basin narrow, very shallow ; 

 flesh greenish or yellowish white, juicy, buttery, with a moderate 

 flavor sometimes slightly astringent. Ripens late autumn and 

 early winter, for about two months. Growth spreading and irregu- 

 lar, or straggling, shoots strong, dark olive. Grows well on quince 

 stocks. The great and uniform productiveness of this pear, its 

 fine qualities for cooking, and the long period of its continuance, 

 render it valuable. Fig. 269. 



Willermoz. Rather large, pyriform, elongated towards the crown, 

 skin rough, green, becoming yellow, dull red to the sun ; stalk one 



